- 1 cup red velvet cake mix
- 1/2 cup milk
- 1 cup egg whites
- Butter, softened, for greasing
- Sugar, for dusting
- A chocolate bar, for grating
Serves: 6 individual-size soufflés
Preheat oven to 375°F.
In a medium bowl, mix cake mix with milk until smooth.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites until they form stiff peaks.
Using a spatula, carefully fold the cake mix into the egg whites. Stir slowly so you don’t deflate the egg whites.
Butter 6 8-ounce ramekins and coat the inside of them with a teaspoon sugar each, pouring out any excess. Divide the soufflé batter between the ramekins, place them on a sheet tray and pop them into the oven for 20 minutes or until the soufflés rise.